Spinach and Mascarpone Soup Recipe

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 Updated 20/01/2016

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A smooth, filling soup that incorporates spinach and creamy mascarpone cheese with the added flavours of bacon and lemon.


  • 1/4 cup butter
  • 1 bunch spring onions (scallions), trimmed and chopped
  • 2 celery sticks, chopped
  • 3 cups Spinach or sorrel, or 3 bunches watercress
  • 3 1/2 cups vegetable bouillon
  • 1 cup Mascarpone cheese
  • 1 tablespoon olive oil
  • 2 slices thick-cut bread, cut into cubes
  • 1/2 teaspoon caraway seeds
  • seasoning to taste
(see measure conversions for more information on quantites)


  1. Melt half the butter in a very large saucepan.
  2. Add the scallions and celery, and cook gently for about 5 minutes, until softened.
  3. Pack the spinach, sorrel or watercress into the saucepan.
  4. Add the bouillon and bring to the boil.
  5. Reduce the heat and simmer, covered, for 15 - 20 minutes.
  6. Transfer the soup to a blender and blend until smooth or rub through a strainer.
  7. Return to saucepan.
  8. Add the mascarpone cheese to the soup and heat gently, stirring, until smooth and blended.
  9. Season according to taste.
  10. Heat the remaining butter with the oil in a skillet.
  11. Add the bread cubes and fry in the hot fat until golden brown, adding the caraway seeds towards the end of cooking, so that they do not burn.

Prep Time: 10 minutes

Cook Time: 35 minutes

Yield: 4 portions


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